Saturday, September 02, 2006

craisin bran muffins

I took Jan's recipe for bran muffins and tweaked it. They're moist. They're delicious and they're full of good stuff.

1/2 cup butter
1 cup brown sugar
4 tbsps molasses
2 eggs
1/2 cup flour
1/2 cup whole wheat flour
1/4 cup flax seeds
1/2 cup oatmeal
1 cup natural bran
1/2 tsp cinnamon
1/2 tsp nutmeg
1/4 tsp salt
1 tsp soda
1 cup buttermilk
3/4 cup craisins

1. Cream butter, sugar and molasses.
2. Add eggs and beat well.
3. Combine dry ingredients in a seperate bowl.
4. Add dry ingredients to mixture alternately with buttermilk.
5. Stir in craisins, divide evenly into gresed tins.
6. Bake at 350 F for 25 minutes.

Makes 12

Sunday, June 18, 2006

lime coconut squares

This is for Ashley. Easy and scrumptious. Perfect for....a wedding.

3/4 cup plus 2 tbsp flour
6 tbsp cold butter, diced small
1/3 cup sweetened flaked coconut, toasted and cooled
1/4 cup icing sugar
1/4 tsp salt

4 large eggs
1 cup sugar
1/3 cup flour
1/2 cup plus 2 tbsp fresh lime juice (5 limes)
1 tbsp freshly grated lime zest
1/3 cup sweetened flaked coconut, toasted and cooled

Preheat oven to 325F. Butter an 8 inch square pan.

In a bowl blend together flour, butter coconut, icing sugar and salt until mixture is crumbly. Pat into bottom of prepared pan and bake for 25 or 30 minutes.

Reduce oven temp to 300F.

In a bowl, whisk together eggs and sugar. Add flour and mix well. Add lime juice and zest, mix well.

Pour mixture over crust and return to oven for 20 minutes. Sprinkle with coconut and bake 5 to 10 minutes longer to set. Cool on rack then chill minimum of 1 hour.

Tuesday, March 07, 2006

carrot suprise muffins

These muffins are so delish.
And Surprise, they're good for you.
And Surprise, there is cream cheese in the center.

1 cup flour
1 cup whole wheat flour
2 tsp baking soda
1 tsp baking powder
1/4 tsp salt
1 tsp cinnamon
1/2 tsp nutmeg
3/4 cup brown sugar
3/4 cup white sugar
1 cup canola oil
3 eggs, beaten
1 1/2 tsp vanilla extract
1/2 cup oats
1/2 cup raisins or craisins
1/2 cup coconut
2 cups shredded carrots
1 (8 oz) can crushed pineapple, drained with juice reserved
1/3 cup softened cream cheese

1. Mix flours, soda, powder, salt, cinnamon and nutmeg in a large bowl. Make a well in centre.
2. In a small bowl mix sugars, oil, eggs, and vanilla. Pour into flour mixture and mix until evenly moist.
3. Fold in oats, coconut, raisins, carrots and pineapple.
4. In another bowl blend reserved pineapple juice with cream cheese until smooth.
5. Fill each muffin cup (makes 18) halfway with the muffin batter. Put a dallop of the cream cheese mixture on top of each, then top with remaining batter so the muffin cups are almost full.
6. Bake in a 350F oven for 25 minutes.

Monday, February 20, 2006

french toast

leftover calabrese bread from the night before - sliced thick

whisk together:
splash of milk
dribble of vanilla
fresh grated nutmeg - a good dose

heat the pan, put some butter in it, coat bread in egg mixture and put it in the pan.
You'll never go back to regular french toast again

Saturday, February 11, 2006

danica's best chocolate cake

This is a combination of three or four recipes. Words can't do it justice. It would be excellent for Valentines Day.

I cup flour
1/4 cup + 2tbsp cocoa powder
1/2 tsp baking soda
1/4 tsp salt
1/2 cup butter, melted
1 1/4 cups brown sugar
1 tsp vanilla
2 eggs
1/2 cup hot water

raspberry jam

8 ounces semi-sweet chocolate, chopped
1 cup heavy cream

Cake - Combine flour, cocoa, soda, and salt in a small bowl. Sift or mix well with a whisk.
In a large bowl, combine melted butter and brown sugar. Add vanilla and eggs. Mix well. Blend in flour mixture.
Pour hot water over batter and mix until smooth.
Bake in a 9 inch round pan in a 350 oven for 30-35 minutes.

Cool cake.

Slice into two layers and spread raspberry jam in between. (Takes quite a bit - the cake really absorbs it)

Place cake on a cooling rack (over some paper or a plate to catch drips) and pour Ganache over top.
To make Ganache: Chop the chocolate and place in a heat proof bowl. Heat cream in a saucepan to boiling. Pour cream over chocolate and stir until all of the chocolate is melted and very smooth.
Cool slightly, stirring frequently, then pour evenly over cake, coating all sides.
Transfer to plate.

Monday, December 26, 2005


If you've never made biscotti before, you should really try. It's really easy and the homemade product is way better than store-bought. I made this recipe over Christmas and it was a hit.

3 cups flour
2 tsp baking powder
1/2 tsp salt
1 cup sugar
3 large eggs
2 tbsp canola oil
2 1/2 tsp almond extract
3/4 cup shelled raw unsalted natural pistachios
1 cup chopped dried fruit (I used dried cherries)
1/2 cup high quality white chocolate, also chopped

Oven 350F. Line two baking sheets with parchment.
Combine dry ingredients; set aside.
Beat sugar, eggs, oil, and almond extract until well blended. Add dry mixture and beat until smooth. Add remaining ingredients and combine well.
Form dough into two twelve inch logs and place on baking sheets. Wet fingers and press each log into a three inch wide flattened log.
Bake until lightly browned, about 30 minutes. Remove from oven, allow to cool on sheets for 30 minutes. Meanwhile, reduce oven temperature to 325F.
Transfer logs to cutting board and slice each into 18 even slices. Place slices on baking sheet and return to oven about 20 minutes.
Dip one end or one side in melted high quality white chocolate.

Saturday, December 03, 2005

butternut squash risotto with pistachios

This is excellent. I've made it three times and I only got the recipe in September. It is pretty easy to prepare, but it needs your constant attention, so don't try it with children wrapped around your ankles. The pistachios are awesome! Don't leave them out.

1 tbsp olive oil
12-14 ounces butternut squash (about half a squash), peeled, cut into 1/2 inch cubes
1/3 cup chopped shallots
3 medium cloves garlic, minced or pressed
3 cups low sodium chicken or vegetable broth
1 cup uncooked arborio rice
1/2 cup broth (optional)
1/2 cup grated parmesan cheese
1/2 cup unsalted dry-roasted shelled pistachios

Heat a large deep skillet over medium heat. Pour the oil into the skillet and swirl to coat bottom. Cook the squash, shallots, and garlic for about 5 minutes, stirring occasionally.
Meanwhile, in a microwave-safe dish, microwave 3 cups broth at high power for 4 to 5 minutes, or until simmering.
Add rice to the skillet. Cook for 1 minute, stirring constantly.
Pour in the wine. Cook for 2 minutes, or until the wine is absorbed, stirring constantly.
Stir in 1 cup of the simmering broth. Simmer until most of the liquid is absorbed, stirring occasionally. Repeat twice, using two more cups broth. Keep the rice mixture at a gentle simmer, stirring occasionally. Cook until the squash and rice are tender and the texture is creamy, about 25 minutes total, adding the remaining 1/2 cup broth if needed.
Remove from heat. Stir in the cheese and pistachios.

Tip: Use a vegetable peeler to peel the hard outer skin from the butternut squash. Use a large chef's knife to cut the squash crosswise into 1/2 inch slices. Discard the seeds and cut into 1/2 inch cubes.

Serves 4. 1 1/2 cups per serving
each serving:
485 cal
14 g fat
71 g carbs
8 g fiber
15 g protein